Roasted Red Pepper Hummus (Vegan + GF)

It’s mid-April and NYC is still fighting the warm weather. Even today, with the temperature climbing into the 80’s, the city wasn’t having it. Rain clouds moved in as if to say “not yet, suckers”. It forced me home just as I was starting a picnic, one of my all-time favorite warm weather activities.

So, here I am: picnic supplies dropped by the door, feet up on the couch, wasted sunscreen scenting the air, sharing the most delicious part of my picnic nosh with you. I’ve said it before on the blog and I’ll say it again: hummus is deceivingly simple, and the fact that you put in the extra ten minutes to make it – rather than graving a tub at the store – is sure to impress your friends.

Many people swear by soaked beans, but I like recipes that don’t require as much forethought, so I tend to go with canned chickpeas. This hummus made a large appetizer serving – enough for 4 – 6 people to enjoy.

Ingredients:

1 can of chickpeas, drained and rinsed

1 red bell pepper

2 tbsp of tahini

1 tbsp of olive oil

Juice from 1 lemon – about 3 – 4 tbsp

1 clove garlic

Water, cumin, salt

Directions:

Turn on the broiler in the oven. Remove the stem and seeds from your red pepper and slice into chunks, spreading on a baking sheet.

Place in the oven for about 15 minutes or until the edges of the pepper begin to blacken. Remove and let cool.